Savory Croissants with Salmon Filling

Ingredients

• 225 g puff pastry (frozen)
• 50 g crème fraîche
• 1 tsp Mustard
• 1 tsp Honey
• 1 tbsp chopped dill sprigs
• Salt
• Pepper (freshly ground)
• 150 g smoked wild salmon (sliced, finely chopped)
• 1 egg yolk
• 1 tbsp milk
• 3 tbsp sesame seeds

Instructions

1. 1.

   Let the puff pastry thaw side by side, then stack and roll into a round disc about 40 cm in diameter. Using a baking pan or template, cut into one large circle, then divide into eight equal wedges. Mix crème fraîche, mustard, honey, and dill; season with salt and pepper, then fold in the salmon.

2. 2.

   Place one teaspoon of the filling in the center of each pastry triangle. Roll from the wide edge toward the tip and place on a parchment-lined baking sheet. Whisk egg yolk and milk together; brush croissants with the mixture, sprinkle sesame seeds, and bake in a preheated oven at 220 °C (middle rack) for about 20 minutes until golden brown. Let cool slightly and serve fresh.